Riesling Hähnchen mit Apfel und Rosmarin-Kartoffeln

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 4 boneless, skinless chicken thighs with paper towels, then season them generously with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.

2. 2

   Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat, then brown the chicken thighs for 3-4 minutes per side until golden, and set aside.

3. 3

   Add 1 large finely chopped onion to the same skillet and sauté for 5 minutes until softened, then stir in 2 minced cloves of garlic and cook for 1 minute more until fragrant.

4. 4

   Deglaze the pan with 1 cup of dry Riesling wine, scraping up any browned bits from the bottom, and bring it to a simmer, allowing it to reduce slightly for 2 minutes.

5. 5

   Whisk in 1 tablespoon of all-purpose flour until no lumps remain, then gradually add 1/2 cup of chicken broth and 1/4 cup of heavy cream, stirring constantly until the sauce thickens slightly.

6. 6

   Stir in 1 large cored and diced apple and 1/2 teaspoon of fresh chopped rosemary into the sauce, then return the browned chicken thighs to the skillet, nestling them into the sauce.

7. 7

   Meanwhile, toss 1.5 pounds of quartered small potatoes with 1 tablespoon of melted butter, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of fresh chopped rosemary on a baking sheet.

8. 8

   Transfer the skillet with the chicken to a preheated oven at 375°F (190°C) and roast for 20-25 minutes, or until the chicken is cooked through, alongside the baking sheet of rosemary potatoes until tender and golden.